*** ALLOW cans to cool completely before opening them***
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This is "Caramel" make by cooking only condensed milk. Many people do refer to it as caramel but it really is not the real thing!!
I have included this recipe on my channel because it is interesting to make.
We have a recipe for real Homemade caramel - buttersctch sauce on Marjorie's Candies channel.
We also have a recipe for Caramels..

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visit: marjoriescandies.com
A great way to line pans with parchment paper.
This is so easy and perfect for so ;many uses.
Brownies, Pan Cookies, Cakes even helps when roasting meats.

Peppermint Pacifiers make for a Baby Shower
Peppermint Lifesavers
Royal Icing or you can use white chocolate candy melts
Jelly Beans Pink or Blue or any theme colors
small zippy type of a bag
How to make the Royal Icing:
1 cup powdered sugar
1 egg white
1. Start by whisking the egg white in a bowl till frothy and then transfer it to a large stand up mixer.
2. Add the powdered sugar and beat on low for a moment until all the sugar is incorporated.
3. Bring the speed up to high and beat for 10 maybe ten minutes.
Watch it because it maybe done in 6 or 7 minutes.
Spoon the icing into a sm. zippy bag and squeeze the icing down into one of the corners. Cut a tiny piece off of the corner of the bag.
How to put the lifesavers together:
1. Lay one of the lifesavers down flat on the table and then put a little royal icing over the whole and place the other lifesaver standing on top in a perpendicular fashion.
2. Let this step dry for a few hours.
3. Fill a 9 x 13 inch pan with sugar and place the pacifer handles down into the sugar. This step helps to do the next step.
4. Pipe a little royal icing in the center of the lifesaver and then place a jelly bean into the royal icing.
5. Allow this step to dry for several hours.

Directions for Melting Chocolate Wafers
Milk Chocolate, Dark Chocolate, White Chocolate Wafers may be purchased at the grocery store or at a candy and cake supply shop
Microwave directions:
1. Fill 3/4 full of wafers- a microwaveable bowl
2. Melt on medium for 1 minute remove and stir the wafers.
It is important to always stir the even out the temperature of the mixture. Otherwise it will burn. This is true especially for white chocolate. Therefore be careful.
3. Return the chocolate to the microwave for 45 seconds, then stir, and do that again and then...
4. Once the chocolate starts to look like it is melting decrease the time to 30 seconds in the microwave.
5. Toward the end of melting it is best to stop before all of the wafers are melted and allow the heat of the melted chocolate to melt the rest of the wafers.
Tips:
Keep your chocolate away from water.
Remember to remove the stiring spoop so when the chocolate hardens there won't be a spoon sticking out of the chocolate like the sword in the stone.
Storing left over chocolate by pouring out onto a wax paper lined plate, let cool, break up and put in a zippy style bag. Store in a cool dry place. It will last for 4-6 months depending on the time of year. Summer is not a good time to store chocolate.
Stovetop melting:
You may melt the chocolate on the stove.
1. Put a bowl that fits well over a pot of hot (not boiling) water.
2. Place the chocolate in the bowl above the water. Do not cover the chocolate.
3. Stir the chocolate slowly using a rubber spatula Melt the chocolate slowly.
be very careful not to get water in the chocolate.

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You will be very excited to learn just how easy it is to ;make these cake donuts. Even if you do not have a donut cutter that is fine. Just roll them our and cut narrow strips. Then roll them in cinnamon sugar or ice them with a simple glaze.
Doughnuts
1 egg
1/2 cup milk
1/2 cup sugar
1 TB. butter, melted
1/2 tsp salt
2 tsp Baking powder
2 -1/2 cups flour
1/4 tsp.ground nutmeg
Oil - just a few inches deep in a heavy bottom pot( I used Canola oil)
Begin heating the oil slowly to 360 degrees F.while making the dough.
The Metric measurements: Given to my by a viewer...thank you
1 egg
120ml milk
100gram sugar
125gram butter, melted
half a teaspoon of salt
2 teaspoons of baking powder
250gram flour (and about 50-75 gram of flour as reserve)
quarter teaspoon of nutmeg
Heat the oil to 180 Cº
IMPORTANT NOTES ON HEATING THE OIL:.
Remember to turn the pot handle in over the stove so it doesn't get bumped.
AND only fill your pot with 3/4 or less oil. The doughnuts only need maybe 2 inches of oil to cook.
Cinnamon/Sugar for decoration
1 cup sugar
2.tsp. cinnamon
Stir this mixture together in a separate bowl to use later to sprinkle over the cooked doughnuts.
1. Beat the egg in a bowl large enough to eventually hold all of the ingredients.
2. Add the milk, butter and sugar to the egg.
3. Combine the dry ingredients in another bowl.
4. Combine the flour mixture with the egg mixture and mix until the dough comes together
5. Knead the dough into a nice smooth ball trying not to work it too much.
6. Roll the dough out to approximately 1/3 inch thick.
7. Cut the doughnuts. Separate the wholes from the doughnuts and place them on a lightly flour dusted tray or on parchment paper
If you do not have a doughnut cutter use the rim of a glass and a water bottle cap.
8. Allow the doughnuts to rest for about 5-10 minutes.
9. Begin frying the doughnuts if the fat is 360 Degrees F.
Note: When you add the doughnuts to the fat it cools down the oil, therefore start with the fat a few degrees higher.
10. Carefully let the doughnuts slide into the oil and fry on each side until golden brown. Watch the temperature of the oil, and make the necessary adjustments
11. When the doughnuts are done remove them from the oil and place on a paper towel just for a few moments and then place them in the cinnamon/sugar mixture and using a spoon sprinkle the sugar over the doughnuts both sides
That's it. Have fun and be careful

This is so easy and delicious a perfect favor for a baby shower or wedding shower. Chocolate dipped pretzel rods dipped in chocolate is a snack that just about everyone loves.
Pretzels and chocolate are also very inexpensive and quick to prepare. The maid of honor can organize a small get together and make and package all the favors for the wedding in only a couple of hours.
Have some fun and let me know how everything goes.
Bye the way congratulations!!

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These little royal icing rosebuds are just perfect for any romantic occasion. Weddings, Anniversarys some birthdays. They look great on any party table.
Laterly weddings have a candy table...how much fun would that be to include these.
How to make royal icing Rosebuds directly on a tray as opposed to on a rose nail. These mints may be used on the dinning tables at wedding and special occasions as an after dinner mint. I usually recommend that the majority of the mints are white and then add few in the theme color.
That way the theme color stands out among the white and the line of the rosebud can be better seen. Have fun making these

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This Peanut Candy bar is jammed packed with peanuts!!!
It will remind you of the Planters Peanut Bar.
It is a very good snack to have in your purse when hunger strikes.
Recipe:
2 cups sugar
1/4 plus 2 TBs. water (This the change I mentioned in the video)
1/8 tsp. vanilla
Cook to 320 degrees F
Add 1 TB butter
2 heaping cups peanuts
Stir and then pour into parchment lined 8x8 pan
Press out to spread.mixture evenly.
cool a little, cut, cool completely and store in air tight container.

Sopaipilla (Mexican Dessert served with Honey)
1 cup flour
1 tsp.baking powder
1 TBs. shortening
1/2 tsp. salt
Oil for deep frying (approx 4 cups) I use canola oil
Enough hot water maybe about 1/2 cup. from the tap to make a kneadable dough.
1. Combine the dry ingredients.
2. Cut in the shortening as you would for a pie crust.
3. Using a fork slowly add the hot water to the flour mixture just until you have a kneadable dough.
4. Knead only long enough to create a dough you can roll out.
5.. Roll dough to 1/8 inch thick, cut pieces about 2"x4" size (the size is really up to you. Just make sure they can fit in the fry pot.
6. Place the dough pieces on a plate and allow to sit for up to 20 minutes.
7. Fry in the 400 F. oil.
8. Drop the dough pieces in 1 at a time and if you push them down a few times under the oil they will puff up like pillows.
9. Cook till golden brown on each side.
10.. Remove from heat and sprinlkle with powdered sugar and serve with honey.

Royal Icing for decorating cakes making sugar flowers and Gingerbread Houses)
1 cup sifted powdered sugar
1 egg white
1. Beat the egg white with a wire whisk till just a little frothy just to get it started.
2. Put the egg white into an electric mixer and add powdered sugar.
3. Beat on high for 10 min. till it is the consistancy that you want. Scrape the sides of the bowl once.
For making flowers it should produce peak when the beater is pulled out of the icing.
4. To store place the icing in a sealed bag.
Refrigerate

Maple Syrup Candy
2 cups real Maple syrup
1 cup walnuts or pecans
1. Cook the maple syrup in a heavy bottomed saucepan using a candy thermometer to 235 F. No need to stir.
2. Remove the syrup from the heat and cool to 175 F. without stiring
3. Stir the mixture using a wooden spoon till the candy begins to get thicker and lighter in color about 5 minutes.
4. Add the nuts and stir.
5. Spoon the mixture out into small candy sized pieces or pour onto plastic wrap.
6. Allow to cool.
7. optional: take the candies and place them in a pie type pan and cover them with plain maple syrup and let them rest for 6 - 8 hours in order to give them a nice smooth outer coating.

Butterscotch Hard Candy
2 cups sugar
1/4 cup corn syrup
1/2 cup butter (1 stick)
2 TBs. water
2 TBs. vinegar
1. Combine all ingredients in 2-qt. heavy bottomed sauce pan. Cook, stirring until all the sugar is dissolved.
2. Introduce the candy thermometer and cook to 300 degrees F. Stirring occasionally.
3 Remove the pot from the heat, and allow it to cool a few min. It becomes thicker and stands up better for a lollipop.
Please see the lollipop video for pouring lollipops.
4. If you do not have a mold for making small pieces of candy. Just pour the thickened butterscotch on greased wax paper in a 8 x 8 inch pan and use a buttered knife or flat side of a metal spatual or a dock scrapper would work great if you have one. to mark while the candy is still soft .
5, Allow candy to cool completely and then break apart and store in an air tighr container.

How to make soft caramel and dipping apples. This is the same caramel that is wonderful for making Chocolate Turtles and small squares of caramel to pop in your mouth.
This video offers a lot of candy making techniques.
Please visit our website: www.marjoriecandies.com to see our signature candy, English Toffee.

It is such a treat to have chicken tenders. We buy them because they are well more tender. That is what we expect or at least until after that first bite there it is. Usually you do not even know what that thing is. That impossible to chew piece of chicken there in my chicken tender that is well. gross.
This weird little thing that is in almost every bite of a chicken tender is a tendon that runs practically the entire length of the tender.
It may have to be there while the chicken is alive but I certainly should not have to eat it. Well, now we can remove it very easily. Watch this video and if you like the idea please share.
Better yet, subscribe to our channel for a lot more fun and useful ideas.
Thanks for watching, Margie

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I really did learn to make buttercream roses from the best. I went to
The Wilton School of Cake Decorating a few years ago... Ha Ha actually a lot of years ago. I actually was privileged to have Wesley Wilton as my teacher. He liked the way I made roses enough to use me as a demonstrator, that is until he notice I was left handed. Then of course he was not real sure what to do with me. I still had a lot of fun and would recommend the class to anyone who is serious about cake decorating.
Practice, Practice, Practice that is how you do it. Using the wooden board is a great idea. My dad used to say " it doesn't matter if you are right handed or left handed, as long as you are not under handed. Humm?
I guess you can make mass quantities of single layer cakes, but why?
Once you know how to make these buttercream roses everyone at your party will be able to have their very own buttercream rose on their piece of cake.

Snow Caps or Nonpariels
Chocolate, melted NOTE BELOW
Nonpariel candy beads
Funnel and a wooden spoon which has a long handle that has a rounded tip at the end of the handle (that will close off the whole at the end of the funnel)
1. Place the nonpariel candy beads in a plastic lined tray and shake to level them out.
2. Place the funnel in a container to hold it so it doesn't leak when you add the chocolate to it.
3. Put the handle tip down into the funnel to close off the whole and pour the chocolate into the funnel. My funnel works the best when it is very full. It helps the chocolate come out of the funnel better and faster.
4 Start the make the nonpariels or snow caps by placing the funnel over the nonpariel beads and very quickly lifting and closing back off the spoon to allow the chocolate te fall out of the funnel. Allow only about 1 tsp to fall from the funnel. (actually the nonpariels may be as large or as small as you want them to be). Continue to do this until the tray is ful.
5. Place the tray in the refrigerator for about 10 minutes or until the candies have completely hardened. . Try not do shake the tray while the chocolate is melted and do not leave chocolate in the refrigerator longer because the refrigerator has too much moisture in it and that will settle on the surface of the chocolate.
6. Remove the tray from the frig and gentle scoop the chocolates out of the candy beads allowing all the bead to fall away form the chocolates.
7 Store in a sealed container.
NOTE: When the chocolate is melted a few drops of any oil may be added for flavor OR if using white chocolate also different colors may be added for favor themes. Just be sure to use colors and flavors which are designed for adding to chocolate.

Peanut Brittle - The original Old Fashioned recipe
2 cups sugar
1 cup light corn syrup
1/4 cup water
2 cups salted peanuts
3 TBs. butter
1 tsp. vanilla
2 tsp. baking SODA
Butter lightly 2 cookie sheets
1. Combine sugar, corn syrup and water in a 3 qt heavy bottomed sauce pan
2. Stir occasionally until this mixture comes to a boil.
3. Continue cooking stirring frequently until mixture reaches 285 degrees F.
4. Turn off flame and add the butter and the butter.
5. Begin cooking again until the mixture reaches 295 degrees F
6. Remove From heat and add the vanilla and the baking soda.
7. Allow the ;mixture to foam up well.
8. Pour the mixture out thinly over 1 of the cookie sheets and spread the mixture as much as possible.
The next step is really only optional, I just think the brittle looks nicer after step 9.
9. Let the candy settle on the sheet for about 45 seconds and the turn the candy upside down onto the other cookie sheet and using the tip of a dull knife just begin the process of allowing the brittle to fall onto the empty sheet. .
10. Allow to cool completely and break up and store in an air tight container.

Marshmallows:
3/4 cup cold water
2 TBS. unflavored gelatin
3/4 cup water
1 cup sugar
1 cup cornsyrup
1/8 tsp. salt
8x82" wax paper or parchment lined pan sprayed lightly with oil or dusted with cornstarch
5 qt. electric mixer with a wire whisk beater
1. Combine the cold water with the gelatin in a 2 cup microwaveable bowl and allow it to sit for 5 minutes.
2. In heavy bottom saucepan combine 3/4 cup water and the sugar and cornsyrup and salt. Stir over high heat until mixture comes to a boil.
3. Add the candy thermometer and cook until mixture reaches 280F.
4. When the candy reaches 260 F. put the gelatin in the microwave for 1 minute until it become liquid and hot.
5. Put the gelatin in the large mixer.
6. When the candy reaches 280 F. Put the mixer on low!and slow add the candy to the gelatin. Then very slowly increase the speed on the mixer bringing it up to high and beating for almost 10 mins. or until marshmallows become almost stiff peaks.
7. Pour into the paper lined pan and spread to desired thickness.
8. Cover and let set for 3 hours at least. then cut to desired size.

1 English Muffin
1 egg
1 slice american cheese
1 slice canadian bacon pre cooked
butter
1. Slice the muffin and begin toasting is only on the top side.
2. Heat up a small skillet and begin heating throught the canadian bacon.
3 Using a large ring of a masonary jar with the inside of the ring sprayed with oil. Place the ring inside the pan and put a little butter in the ring.
4. Crack the egg into the ring and break the yolk and sprrad it out a bit.
5. Flip the bacon and check the muffin if it is done put it on a plate and butter it.
6 As the egg sets remove the ring and flip the egg over.
and lay the cheese on top of the egg.
7. Put the bacon on the bottom of the muffin and then the egg/cheese and then the top of the muffin.

The recipe for the Pie Crust is below the Cherry Pie recipe
Old Fashioned Cherry Pie (10" pie)
1 plus1/2 cup sugar
1/2 cup flour
3 - 15 oz. cans red Tart pitted Cherries packed in water, Drained (not the cherry pie filling)
1 tsp. almond extract
3 TBs. butter cut into small pieces
1. Prepare your pastry
See video Preparing Pie Crust from Marjorie's Candies
I like to prepare even the Lattice crust ahead, then I slide it on top of the filling and it is ready for the oven
Preheat oven to 425 F.
2. Combine the dry ingredients and add them to the drained cherries and gently toss the cherries.
3. Add the almond extract and gently toss the cherries again.
4. Pour the cherries into the pastry lined pie pan.
5. Dot the filling with the butter.
6. Slide the Lattice Pastry top over the filling.
7. Trim the over lapping dough with a scissor and turn the edges under.
8. Brush with egg white and sprinkle lightly with sugar.
9. Cover the edge of the pie with aluminum foil.
10. Bake for 45 minutes approx. until the fill begins to bubble and the crust is golden brown.
At about 1/2 hour remove the aluminum foil to allow the edges to brown.
Watch the pie after about 40 min.to be sure that it doesn't get to dark in areas.
10" Pie (double crust)
2 plus 2/3 cup sifted flour
1 tsp. salt
1/2 cup chilled butter
1/2 cup shortening
1/4 cup ice water
1. Combine the sugar and salt with the flour.
2. Cut in the butter and shortening.
3. Add the vanilla to the ice water and and add this to the flour mixture a TBs. at a time and bring it together using a fork.
May use a mixer, but do not over mix.
Just mix until the dough comes together.
5. Form the dough into a ball, cut the ball in half and refrigerate for 1/2 hour.
6. Roll one of the balls to fit the pie shell.
See The Pie Crust video to see the roling out of the dough for the bottom crust.
See The Lattice Top video for creation of the Lattice Top

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See our signature candy English Toffee I think you will be amazed!
I might be will to bet that you have never tasted anything this good.
This recipe is the only Butterscotch Square recipe that you will ever need, use, want to eat every again. It is a must try, you will be so happy that you did.
This cookie freezes beautifully for a good 6 months. Of course they will not last that long.
This bar cookie is amazing, it is so soft and sooo butterscotchie and would go perfectly with ice cream and fudge sauce. Of course, you just much try my homemade fudge sauce. Visit our channel to find that recipe: Hot Fudge Sauce.
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Butterscotch Walnut Squares have been my favorite cookie since childhood. I hope you will give this recipe a try and let us know what you think.
Make with the same technique as a Chocolate Brownie. Another name for this bar cookie is Blonde Brownie.
Ingredients: 350*F
2 eggs
6 oz. butterscotch chips
1/4 cup butter
1 cup brown sugar
3/4 cup flour
1 tsp. baking powder
1 cup walnuts
beat eggs
melt butter sugar chips
add to beaten eggs & 1/2 tsp. vanilla
add flour/bp
add half nuts
put into 8x8" pan
sprinkle with rest of nuts
bake 30 min approx.

Molded Chocolate Cups
Fill these cups with theme colored candies and wrap up with cello and a bow for any special occasion.
Melted chocolate
Muffin cups or candy cups
1. Pour melted chocolate into the cup, Fill it almost to the top.
2. Carefully pick up the cup and pour out the chocolate back into the bowl of melted chocolate.
3. Place the cups into the refrigerator for about 15 minutes till completly hardened.
4. Remove them from the refrigerator and gently peel the paper off the hardened chocolate.
5. Store in a zippy type bag. Place them in the bag separalely do not stack.

Burbon Pecan Balls - Great for the Holidays
2 1/2 cups crushed vanilla wafers - 1 reg. box
1 1/4 cups coarsely chopped pecans
2 TBs. dark corn syrup
Roll the balls in:
6 Tbs unsweeted cocoa
1/2 cup confection's sugar
To make the Balls:
1. Put the vanilla wafers in a zip lock bag and crush till they are fine using a rolling pin.
2. Put the crushed cookies in a large enough bowl to mix in the pecans and the unsweetened cocoa, then stir.
3. Add the Bourbon and stir
4. In a separate bowl combine the powdered sugar and the cocoa . (a pie pan would be great for rolling the balls around on the powdered sugar/cocoa mixture)
5. Make small balls approx. 1 1/2 tsp of bourbon ball mixture.
6. Place the ball in the powdered sugar mixture and roll around to coat the ball.
Makes about 25 balls.
Place the balls in well sealed container and store in a cool place for weeks. I pour some of the left over powdered sugar mixture over the balls in their storage container. They will rippen and a develop a stronger bourbon flavor with time.

Perfect dessert for every Holiday Dessert Table.
Pie's are a must but believe me this will also become quickly a tradition!
Easy to make and fun and sensational!
Recipe:
4 eggs
1/2 cup oil
1/2 cup rum
1/2 ice water
1 small box vanilla instant pudding
1 box yellow cake mix
Combine and bake 1 hour 325 degrees F. Cool, remove from pan
1/2 cup butter melted
1/4 cup water
1 cup sugar
bring ingredients to a boil 5 mins.
add 1/2 cup rum carfully
use a tooth pic and put lots of holes in the sides of the cake
brush with the syrup until all of it is absorbed.

Chocolate Fudge Sauce
3 squares unsweetened chocolate, chopped
1/4 cup water
2. TBS. Butter
1 cup sugar
1/4 tsp salt
2.3 cup evaporated milk
2 tsp. vanilla
1. Melt the chocolate, butter with the water in the microwave slowly 1 minute, stir then 20 sec. again if necessary.
2. In a heavy bottomed 2 quart saucepan (non-reactive) heat milk, sugar, salt. Warm this mixture up then add the melted chocolate mixture stir using a flat bottom edged wooden spoon to keep the bottom from burning and occ. use a wire wisk to smooth out the sauce if necessary.
3. Simmer 3-5 minutes until sauce is thick.
4. When determining the thickness remember you still need to add 2 tsp. vanilla, and also that the sauce will thicken more as it cools..

Pig Out Cake Please feel free to comment below.
If you are someone who loves to invite your friends and family over to celebrate everything...like me. This cake is a favorite.
From birthdays to barbeques it is always a winner!
Ingredients for cake:
Preheat oven to 325 F. I like to make the cake layers ahead and freeze them. I find cakes are easier to ice this way, Bbut is is not necessary.
1 yellow cake mix plus the ingredients that, that cake mix calls for like eggs, water, oil etc.
1 cup mandarin oranges chopped
Directions for cake
1. Combine the cake just as the box directs.
2. Then add the chopped mandarin oranges and mix just till combined.
3. Grease and line 3 - 8 inch cake pans with parchment paper then spray the parchment paper with oil then dust the bottom and sides with flour..
4. Pour the cake batter into the pans.tap the cakes on the counter and draw a butter knife through the batter twice to let some of the air out of the batter.
How to make the Icing:
16 ounces Cool Whip
1 - 20 oz can of crushed pineapple packed in its own juice drained very well.
1 - 3.4 oz package of instant vanilla powder
1. Combine all the ingredients and then ice the cake
2. Place one of the cake layers on a plate and put about 1 1/2 cups icing on the cake and spread it using an off set spatula.
3. Continue icing the cake by doing the same to the next 2 cake layers and then ice around the sides of the cake.
4. Refrigerate the cake

Many cashiers don't even know this secret. When rubbing and rubbing the sides of the bag together just doesn't do the trick. Difficulty opening those bag will now be in the past. Try this easy little tip and put those frustrations behind you.